*Note that this recipe make about double what you would need for the recipe above; cut in half for serving with the previous recipe.
Ingredients
1 cup basmati rice, rinsed thoroughly and soaked for 30 minutes
1½ cups lentil de puy (or some other lentil which holds its shape when cooked)
pinch of turmeric
pinch of paprika or cayenne
pinch of ground cumin
4 whole onions, thinly sliced
1-2 T vegetable oil
1 t dark mustard seeds (could sub cumin seeds)
salt to taste
Instructions
Preheat the oven to 275 F.
Begin by cooking the lentils in a pot with water to cover by about 3 inches plus pinches of ground cumin, turmeric and paprika/cayenne. Cook until tender but still holding their shape--I start checking at around the 20 minute mark. When they are close, add salt to taste and cook until done and then taste for additional salt. Drain and set aside.
Bring a large pot of salted water to a boil while you continue with the recipe.
In a large Dutch oven, heat the oil over medium high heat and add the mustard seeds and let pop (if you use cumin seeds, watch for darkening and fragrance, about 30-60 seconds). When they have finished popping, add the onions with a pinch of salt. Fry until they are dark brown and caramelized, stirring and adding water as necessary to prevent scorching (add it by the tablespoon). When they are close to being done, reduce the heat the lowest setting and work on the rice, stirring the onions occasionally.
After the rice has soaked, boil the rice for 2-5 minutes, until it is still firm but it no longer hard or crunchy in the middle. Drain the rice and then add to the onions with the lentils. Mix thoroughly, seal tightly, and place in the oven for 20 minutes. Serve immediately.
Recipe by The Spiced Life at https://www.thespicedlife.com/gobi-taka-tak-cauliflower-sauteed-with-peppers-tomato-yogurt-served-over-a-lentil-pilaf/